Maraschino Cherry Shortbread Cookies

Ingredients:

2/3 c. chocolate chips

1 c. unsalted butter- room temperature

1/2 c. powdered sugar

3/4 c. maraschino cherries-chopped (on the paper towel spread cherries to drain well or just use candied maraschino cherries)

2 c. all-purpose flour

1/2 tsp salt

1/2 tbsp vanilla extract

Instructions:

Cream the butter with powdered sugar and vanilla extract using a mixer.

Mix the flour and salt together, then sift it into the butter mixture and work the dough with your hands.

Mix chocolate chips and sliced cherries.

Form the dough into a log shape, wrap it in plastic wrap, and refrigerate it for at least one hour.

Shape the dough into cookies and bake at 325 degrees Fahrenheit for about 15 minutes.

After the cookies have cooled fully, take them from the baking pan and serve.

Notes:

Chop and microwave butter if it doesn’t melt.

Use little chocolate bits or drops. It’ll be easier to cut the dough log into cookies.

Refrigerate the dough for an hour. Cut and spread on parchment soon after removing from the refrigerator.

Hold cookies with your fingers if the dough crumbles after cutting.

How To Make it Gluten free

Substitute regular flour with gluten-free flour blends. Look for blends that already have a binder, such as xanthan or guar gum. Or make your own flour blend.

Nutrition Information: